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* Ingredient available at
either store
**Ingredient
available at
Aurora store
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Dijon Roast Tenderloin of Beef
Prep: 10 min, Marinate: 20 min, Cook:
30 min.
2 tsp. soy sauce
*
1/3 cup dry red wine or chicken stock *
1-1/2 lbs. beef tenderloin roast *
1-1/2 Tbs. Dijon mustard *
1 tsp. pepper *
1 cup beef stock *
2 tsp. olive oil *
1/4 cup plus 1 Tbs. whipping cream
1 clove garlic ,
minced *
2 Tbs. unsalted butter *
2 shallots, minced *
Preheat oven to 450F.
Rub soy sauce into beef tenderloin.
Sprinkle with pepper and set aside 20 minutes.
Heat oil in a
heavy oven-proof skillet over high heat.
Sear beef 3 minutes, turning
frequently, or until all sides are browned.
Transfer skillet to oven and roast 7
minutes per pound for medium rare meat. transfer
tenderloin to a platter.
Tent loosely with foil and set aside 5 minutes before
slicing.
Drain excess drippings from skillet.
Sauté garlic
and shallots in same over medium heat 3 minutes or until golden.
Stir in
wine.
Increase heat to high and simmer 1 minute.
Stir in remaining ingredients,
except butter.
Bring to a boil, stirring frequently.
Reduce heat to medium.
Simmer minutes or until sauce coats the back of a spoon.
Remove from
heat . Stir in butter until mixed thoroughly.
Cut
tenderloin into 2 slices per serving and serve sauce over meat.
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